Wholemeal crumb structure

By TeckPoh

Created 2006 Sep 27 - 00:44

I've been wondering if it's possible to get bigger...not necessarily huge...uneven holes in wholemeal bread. I've been getting rather dense bread each time I make brown bread. Errr... I think I may have erroneously lumped granary/wholemeal/brown bread together. If anyone would like to expand on the difference, please feel free to do so.

This is a 60% granary/40% strong white loaf with a touch of nutmeg, figs and flaxseed I made today. BTW, I need to get a new bread knife...as you can see. Tastes rather good...the crust was wonderfully nutty and crispy.

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TP ... back to your bread for a moment ... the crust on that looks just delicious! I would love to crunch on a bit of that tasty-looking bread! I am yet to experiment with fruity/nutty breads ... but I will now that I have THE book.

I'm with Bill on knives ... I also have an OLD bread knife purchased from the supermarket many years ago that has a plastic handle, I think it cost about $4 (That's about 10 cents US, Jeremy!) - but I would be just lost without it. Even though it is really ancient, I think the fact that it is quite thin redeems it and leaves it a great bread knife. The only 'expensive' knife we have is a beautiful Japanese cleaver for making short work of chickens and pork ... but it is so lovely ... even just to LOOK at!

Hey ... a new thread for photos of your 'tools' ... the good, the bad and the hilarious!

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Don't want to go there with my depraved mind set! But i HEARD THAT SPINACH IN THE DAY WHEN POPEYE WAS FIRST STARTED STOOD FOR MARIJUANA? that is why he was smoking it in his pipe, toot-toot!
Cap locks key got stuck, I'm not smoking!

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My dear bianchifan, last week I bought a nice tripod...not quite Manfrotto but works/looks/feels like one, and a protective filter. Just 5 minutes ago, I agreed to buy a Minolta 50mm 1.7 lens from a friend who got it from eBay. One of those beauties you mentioned costs more than all of what I bought plus room for more. Knife or Photography accessories? Not difficult to choose.

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Ah knives, we have in Aus an expression "Horses for courses", basically meaning the right tool for the right job. Now I must confess that while my kitchen cooking knives consist of 6 different Japanese laminated steel units, costing between $200 -$300 each, my favourite bread knife is a $6.00 stainless steel "Wiltshire" from the local supermarket. By their very nature bread knives are very difficult to sharpen and, as I stated some months ago, I just buy one of these about every 12 months and throw the old one away.

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2006 September 28

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World's best bread knife [url=http://www.guede-solingen.de/english/produkte/fg-01.html]Franz Güde - The Knife[/url]
If you wanna pay much money you may receive it in [url=http://www.guede-solingen.de/english/produkte/damast-01.html]Damaskus steel[/url] also
(3200 Euro only)

The most beautiful knife, I know (my personal favorite)

[url=http://www.windmuehlenmesser.de/produkte/unikate4.htm]Herder's Grandmoulin[/url]
at time no english side, not so well known as the above

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The sharp "meal" flakes in wholemeal flour tend to lacerate the walls of the gas cells causing the normal denser crumb of a wholemeal loaf. The higher the proportion of wholemeal the denser the loaf. You will even find a difference in crumb structure between roller ground wholemeal and stone ground wholemeal.

[17]

2006 September 27

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The outer parts of the grain, glume, bran makes the gluten-structure prudish. They soak up lots of water but they are foreign parts and disturb the molecular chains. There is a possibility with cold fermented starter but its very difficult. Perhaps you may get a flat bake.

Don't worry about your bread, it's wonderful.
Have a look at my first attempt with carlas Konini(purple)wheat..
it's a big shot in oWen.
[img]http://de.geocities.com/bian_chi_fan/PICT1429.JPG[/img]